Monday, November 19, 2007

Toor Dal Rasam ( Udupi Special)

 Udupi Saaru/Rasam is very famous. We kannadigas love to have this tomato saaru with plain rice. 
Ready to serve Toor Dal Rasam
Rasam is cooked using toor dal, tomatoes and spices. Udupi Saaru has special aroma in it. We do use toor dal and it binds the spice and all ingredients nicely and the "Saaru" (that is what we call it). Rasam means the juice of particular content. Here it does mean the aromatic juicy, spicy bit watery content.
Toor dal Rasam of Udupi is very famous and aromatic side dish. Toor Dal, tomato and some spices used to prepare this Rasam. We call this as Saaru ( bit watery ). Having Toor - Tomato Saru with Hot rice and a spoon of ghee makes you happy person. You can also serve this Rasam as a welcome drink or soup.
Udupi Saaru has a special aroma because we have a practice of using the fresh masala. The spices are nicely roasted/fried and then dry ground to get the fresh saaru (rasam) powder. Adding ghee/coconut oil is another step to make the saaru more tasty.
This is purely Udupi style rasam and I have used Ingh/Asafoetida which brought from my home town.
Lets see some benefits of having Toor dal in our diet.
Toor Dal is also referred as lentils or split pigeon peas. Toor dal is an excellent source of carbohydrates. It provides many of the nutrients to our body. Toor dal contain protein, fat, fiber. It contain minerals like calcium, magnesium, potassium.B Vitamins and Iron. It is high in dietary fibre , low in saturated fat and and cholesterol free. It contain folic acid which is necessary for women. (Especially during pregnancy).Here is a recipe of Toor Dal Rasam and I am sure every one in the family will surely love this Rasam.

Things Needed :

Toor Dal : 1/2  Cup
Tomatoes : 2
Tamarind : a small lemon size ( 2 Table spoons of tamarind pulp).
Salt : to Taste
Rasam Powder : 2 Table spoons.
Asafoetida : a pinch
Turmeric powder : a pinch
Oil : 1 Tea spoon
Mustard Seeds : 1/2 Tea spoon
Urid dal :  1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 table spoons ( or handful)
For Rasam powder :
Coriander seeds : 2 Table spoons
Jeera : 1/2 Tea spoon
Methi : 1/4 tea spoon
Red chilly : 5 to 6
Curry leaves : 5 to 6

Method : 

1. Wash and cook Toor dal in a pressure cooker and leave it for cooling.
2. Wash and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
3. Wash curry and coriander leaves. Wash tomatoes and cut it in to small pieces. ( Dee seed the tomatoes and then cut).
4. Dry roast methi, coriander seeds , red chillies, cumin seeds one by one and add ingh and curry leaves.
5. Dry grind the roasted spices when it is cool and keep it aside.
6. Keep a big pan on the fire and heat. Add boiled toor dal. Smash it nicely and then add.
7. Add tamarind pulp, turmeric powder, cut tomatoes and salt. Let it boil nicely for 2 to 3 minutes. Add 2 cups of water.
8. Now add powdered spice ( rasam powder) and mix it well. Let it boil nicely for 2 to 3 minutes.
9. Keep a small pan on the fire and put oil and heat. Add urid dal and mustard seeds. Let the mustard seeds splutter.
10. Add little ingh and curry leaves and put this splutter to cooked Rasam.
11. Now shift the saaru to a serving bowl. Add coriander leaves.
12. Add a Table spoon of ghee and serve with rice or serve as a soup.

Note : 

Toor dal should be cooked well. Adding little jaggery to rasam is optional. Adding more or less water is optional. You can add coconut oil instead of Ghee.You can also use MTR or Maiyya's Rasam Powder. But remember fresh Home Made Rasam Powder gives a classic touch, means fresh and yummy. I have used home made rasam powder. I have also used 1 Green chilly since it adds to the taste.
Time : 30 Minutes
Serves : 4 to 5.